This recipe makes 20 tacos. I roll some thin (we call them pinners) and I roll a few fat (we call those blunts). I individually wrap them so we can heat them up one by one in the microwave or throw all of them in the oven until warm. They must be served with hot sauce! That’s in the How to Be a Southerner Handbook.
3 T vegetable oil
1 bag frozen hash browns
2 pkgs. Real bacon bits
3 T Cajun seasoning
1 doz. Eggs
½ c. milk
2 c. shredded cheddar cheese
Warm oil on a skillet over medium high heat. Brown hash browns in oil according to package directions. Once browned, add bacon bits and 2 tablespoons of Cajun seasoning. In a bowl, whisk eggs, milk, and the remaining Cajun seasoning. Pour into skillet and gently turn mixture with a spatula until eggs are cooked through.
For individually wrapped tacos, layer a sheet of foil, a tortilla, a handful of cheese, and one scoop of hash brown mixture. Close the tortilla and wrap tight with the foil.
They fit nicely in those aluminum casserole pans with lids. This is how I take them on the road.